Bucatini with mussel sauce Maltagliati with sausage

THE bucatini with mussel sauce I’m a first course rich in flavor. Easy to make, the recipe requires only a little attention to clean the mussels, for the rest the procedure is simple and within the reach of anyone who wants to try their hand at a delicious dish.

Ingrediants

  • 320 g of bucatini
  • 1 kg of mussels
  • 250 g of tomato pulp
  • 100 g of pitted black olives
  • 1 tablespoon of anchovy paste
  • 1 clove of garlic
  • chopped parsley
  • extra virgin olive oil
  • salt
  • black pepper

How to prepare: Bucatini with mussel sauce

THE bucatini with mussel sauce I’m a seafood first course which will captivate you for at least two reasons: it is rich in flavor and easy to prepare, which makes the recipe a real wild card for everyone. THE clams they are generally very popular and suitable for a lunch as well as a dinner to share.

And if in the version of Spaghetti with mussels the condiment provided is in white, in the recipe that we propose here the sauce includes the addition of tomato pulp, black olives And anchovy paste. The result is a dish full of flavor.

With the same pasta format we also prepared Bucatini with shrimp and baked Bucatini with shellfish ragout. With alternative condiments to fish, on the other hand, a great classic of Italian cuisine, the Bucatini all’amatriciana, and the tantalizing spicy Bucatini.

If you too love to cook delicious recipes to bring the flavor of the sea to the table, ranging from fish, crustaceans and molluscs, take a look at our Best 30 fish first course recipes for the summer.

OTHER TASTY RECIPES: Fideos paella, Tubetti soup with mussels, cannellini beans and pecorino cheese, Pasta soup, potatoes and mussels

Medium Run Preparation Time 45 min Cooking Time 20 min Servings 4

How to prepare: Bucatini with mussel sauce

Preparation Bucatini with mussel sauce - Phase 1

Preparation Bucatini with mussel sauce - Phase 1

To prepare the bucatini with mussel sauce you must first clean the mussels well. Remove all encrustations from the shells and scrub them with a steel wool or a brush. Remove the fine linen, if any, and rinse them well under running water. Put the mussels in a pan with two tablespoons of oil and let them open over medium heat, covered. Remove from the heat, separate the shells from the molluscs, keeping aside about a third of them whole, and also keep the cooking liquid. In another large pan, heat a couple of tablespoons of oil, melt in the anchovy paste and add the olives cut into rounds.

Preparation Bucatini with mussel sauce - Phase 2

Preparation Bucatini with mussel sauce - Phase 2

After a couple of minutes, add the tomato puree and a few tablespoons of the cooking liquid from the mussels, after filtering it. Cook over low heat and a few minutes before the end, add the finely chopped parsley and garlic. Season with salt only if necessary. Meanwhile, boil the pasta al dente.

Preparation Bucatini with mussel sauce - Phase 3

Preparation Bucatini with mussel sauce - Phase 3

Drain the bucatini and transfer them to the pan with the sauce, mix well then add the shellfish. Mix again gently, complete with a grind of pepper then divide the bucatini with mussel sauce into individual plates. Decorate with whole mussels and serve.

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